Smoked Haddock Kedgeree

Ingredients

• 1 lb smoked haddock fillets
• 2 cups whole milk
• 2 bay leaves
• 4 large eggs
• 3 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 tsp mild curry powder
• ½ tsp ground turmeric
• 1½ cups basmati rice, rinsed
• 2½ cups water
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh cilantro
• 1 lemon, cut into wedges
• Salt and pepper to taste

Method

1. Lay the haddock in a skillet with the milk and bay leaves, bring to a gentle simmer and poach until the fish flakes easily and reaches 145°F, about 6 minutes. Lift it out, flake it and discard any skin and bones.
2. Boil the eggs for 7 minutes, cool them in cold water, peel and cut into quarters.
3. Melt the butter in a wide pan and cook the onion until soft, about 8 minutes. Stir in the curry powder and turmeric for 1 minute.
4. Add the rice and stir to coat, pour in the water with a pinch of salt, cover and cook on low until tender, about 15 minutes. Rest 5 minutes off the heat.
5. Gently fold in the haddock, herbs and a few spoonfuls of the poaching milk to keep it moist. Season with pepper.
6. Top with the eggs and serve with lemon wedges.

Notes